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Bourbon Hazelnut Pancakes with Cardamom Butter Recipe

December 20, 2015 ‐ Sylvaine HughsonPosted by ‐ Under: Recipes


Here’s a decadent treat to start off your Christmas morning – your family will love the variety of flavors in every bite of this heavenly stack of pancakes. Enjoy!

Bourbon Pancakes_smaller_208849366

Bourbon Hazelnut Pancakes with Cardamom Butter

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 8 to 12 pancakes


For Cardamom Brown Butter:

¼ cup unsweetened organic soy milk

½ teaspoon rice vinegar

4 teaspoon pure maple syrup

¼ teaspoon sea salt

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

½ cup refined coconut oil, melted

2 tablespoons extra-virgin olive oil, cold-pressed

¼ tsp xantham gum

For Bourbon Candied Hazelnuts:

2 cups organic hazelnuts

½ cup evaporated cane juice

¼ cup bourbon

½ teaspoon sea salt

1 teaspoon ground cinnamon

2 tablespoons canola oil

For Pancakes:

1 ½ cups organic all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon sea salt

¼ cup pure maple syrup

1 2/3 cups unsweetened organic soy milk

3 tablespoons canola oil

1 teaspoon pure vanilla extract

Ground cinnamon (or vegan) powdered sugar (for garnish)

Raw organic walnuts (for garnish – optional)


For Cardamom Brown Butter:

(should be made several hours in advance)

1. Place soy milk, rice vinegar, maple syrup, salt, cardamom, and cloves in a high-speed blender.

2. Mix on high speed for 10 seconds.

3. Let the mixture sit for about a minute, then add the melted coconut oil, olive oil, and xantham gum.

4. Blend on high speed for 60 seconds to thoroughly emulsify.

5. Pour in airtight container and chill in freezer for an hour.

6. Transfer to refrigerator and use as needed.

For Bourbon Candied Hazelnuts:

1. Preheat the oven to 350 degrees.

2. Line a rimmed baking sheet with parchment paper.

3. Pulse the hazelnuts a few times in a food processor to break them into smaller pieces.

4. Mix the ground nuts and all the remaining ingredients for candying together in a small bowl.

5. Distribute evenly on baking sheet and bake for 12 minutes, flipping the nuts halfway through to ensure even baking.

6. Allow nuts to cool and break up any large clusters and store in an airtight container at room temperature.

For Pancakes:

1. In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.

2. Make a well in the center of the mixture and add the maple syrup, soy milk, canola oil, and vanilla extract.

3. Whisk together to form a smooth batter.

4. Heat a skillet or griddle over medium heat.

5. Lightly oil the pan and ladle the batter forming medium-sized pancakes.

6. Sprinkle 1 to 2 tablespoons of the bourbon hazelnuts onto each pancake and let cook for 2 minutes.

7. Flip the pancakes when bubbles appear in the center and the edges start to brown.

8. Allow to cook on second side for an additional 2 minutes.

9. Place 3 to 4 pancakes on each plate. Top with a pat of cardamom brown butter, a sprinkle of bourbon hazelnuts, and a dash of cinnamon and/or powdered sugar for garnish.

~Courtesy of Street Vegan by Adam Sobel

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